Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 65 salads
- salt
- pepper
- vinegar
Directions
Slice tomatoes thin and cover with salt ; let stand ^/o hour ; then dip in flour and fry in butter. Mrs. L. G. Noyes.
SALADS AND DRESSINGS. 65
SALADS AND DRESSING
Mrs. E. E. Allen
Salads made of greens slioiild always be served crisp and cold. The vegetables should be thoroughly washed, allowed to stand in cold or ice water until crisp, then drained and spread on a towel and set aside in a cold place until serving time. Dressings may be added at table or just before sending to table. If greens are allowed to stand in dressing they will soon wilt. It should be remembered that winter greens are raised under glass and should be treated as any other hot house plant. Lettuce will be affected by a change of temperature and wilt just as quickly as delicate flowers.
Canned or cold cooked left over vegetables are well utilized in salads, but are best mixed wnth French dressing and allowed to stand in a cold place one hour before serving. Where several vege- tables are used in the same salad they should be marinated separ- ately, and arranged for serving just before sending to the table.
Meat for salads should be freed from skin and gristle, cut in small cubes, and allowed to stand mixed with French Dressing be- fore combining with vegetables. Fish should be flaked or cut in cubes.
Where salads are dressed at the table, first sprinkle with salt and pepper, add oil. and lastly, vinegar. If vinegar is added before oil, the greens will become wet. and oil will not cling, but settle to bottom of bowl.
To Marinate : — The word marinate used in cookery, means to add salt, pepper, oil and vinegar to a salad ingredient or mixture and let stand until well seasoned.
SALAD DRESSINGS